Mechanism of microwave-accelerated soy protein isolate–saccharide graft reactions

Guan, Junjun; Zhang, Tongbin; Hui, Ming; Yin, Huaizhi; Ai-yong, Qiu; Liu, Xiaoya

doi:10.1016/j.foodres.2011.05.015

Cited by 61 publications

(42 citation statements)

References 30 publications

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“…b,e. The DDA of chitosan reduced at first with increasing MH time, but the DDA increased when MH time was more than 97.5 s, which is caused by the fact that MH treatment can speed up and reduce the energy consumption to produce low MM of chitosan (Guan et al ., ; Nouri et al ., ). The maximal DDA reached 88.18% with MM of 310.46 kDa was obtained at 120 s MH time and 1:50 solid‐to‐liquid ratio, while fixing 2% H 2 O 2 concentration in the experimental run 2.…”

Section: Resultsmentioning

confidence: 99%

Microwave‐assisted degradation of chitosan with hydrogen peroxide treatment using Box‐Behnken design for enhanced antibacterial activity

Zhang

Chen

et al. 2017

Int J of Food Sci Tech

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SummaryLow molecular mass (MM) chitosan with high degree of deacetylation (DDA) has excellent bioactivity including antioxidant, antibacterial and encapsulation properties. In this work, to reduce the MM of chitosan, microwave-assisted heating treatment (MAHT) conditions were investigated using three factors at three levels Box-Behnken design (BBD). Microwave heating (MH) time, H 2 O 2 concentration and solid-toliquid ratio significantly affected the DDA and MM of chitosan. The antibacterial activities of chitosan before and after degradation were investigated based on minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The results showed that a second-order polynomial equation fitted the observed values using multiple regression analysis and had a high coefficient of determination (R 2 = 0.9591 and 0.9161 for the DDA and MM of chitosan, respectively). An optimisation study was performed using Derringer's desirability function methodology, and the optimal conditions were 80-s MH time, 1.5% H 2 O 2 concentration and 1:40 solid-to-liquid ratio. The MIC and MBC of chitosan before and after degradation against Escherichia coli and Salmonella typhimurium were 0.031 and 0.063 mg mL À1 , and 0.25 and 0.125 mg mL À1 , respectively. The optimised DDA and MM of chitosan were 90.58 AE 2.04% and 124.25 AE 14.36 kDa, respectively, which significantly reduces the use of oxidant reagent.

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Section: Resultsmentioning

confidence: 99%

Microwave‐assisted degradation of chitosan with hydrogen peroxide treatment using Box‐Behnken design for enhanced antibacterial activity

Zhang

Chen

et al. 2017

Int J of Food Sci Tech

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“…These results could be explained by the compacter microstructure generated from higher microwave power, which will be discussed in later sections as well. Moreover, pretreatments with higher microwave power could lead the exposure of hydrophobic residues which were buried inside SPI originally (Guan et al, ; Guo et al, ). The exposure of hydrophobic residues in turn promoted the noncovalent interaction among protein molecules.…”

Section: Resultsmentioning

confidence: 99%

“…Merits of microwave treatment, such as easy‐manipulation and time‐saving, make this technology attractive to many food researchers (Cao et al, ; Qu, Wang, Liu, Wang, & Liu, ). In addition, it has been shown that microwave can unfold protein structure by breaking noncovalent bonds of molecules, which makes it a proper pretreatment technology for food processing that needs protein exposure (Guan et al, ; Guo et al, ; Jiang, Liu, & Wang, ; Saha, Eskicioglu, & Marin, ).…”

Section: Introductionmentioning

confidence: 99%

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

et al. 2020

J Food Process Preserv

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Soybean protein isolate (SPI) is an important food ingredient used to prepare for soy products. However, protein gel formed from individual SPI exhibits poor gelation properties. In this study, effects of microwave pretreatment at various power (0–600 W) on gel properties of laccase‐induced gel were investigated. After microwave pretreating, gel strength of treated samples was over 2.2 times that of untreated. Microwave heating dramatically promoted water‐holding capacity and storage modulus of laccase‐induced SPI gel. Marked reducing happened in free SH group, since laccase catalyzed cross‐linking between phenols and its derivatives, which facilitated the connection of disulfide bonds. In addition, microwave pretreatment changed the secondary structure of the gel samples as determined by Fourier transform infrared spectroscopic analysis. Intuitively, a more compact structure was observed by SEM. Hence, microwave pretreatment is effective in improving the gelation properties of laccase‐induced SPI gel and may be used as an effective method in food industry. Practical applications As an indispensable ingredient, Soybean protein isolate (SPI) was wildly used in food industry to produce kinds of soy products. However, its poor gel properties impeded a further application of this low‐cost ingredient. In this study, SPI was pretreated by microwave which destroyed its compact structure and exposed the reactive sites of enzyme. Then, microwave pretreatment SPI was induced by laccase to catalyze cross‐linking between phenols and its derivatives since the groups were common exist in SPI. The laccase‐induced SPI gel couple with microwave pretreatment possessed a more excellent gel property, which can be potentially used to produce high‐quality soy products in food industry.

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“…Soyprotein isolates were grafted with gum acacia and the effect of ultrasonic treatment on the grafting reaction and physiochemical properties of the conjugates were studied in an effort to improve their emulsion stability (Mu et al, 2010). Protein-saccharide graft reactions were used to improve the emulsifying, antioxidant and antimicrobial effects of soyproteins for food applications (Guan et al, 2011). A novel biodegradable copolymer poly(1,4-dooxan-2-one) was grafted onto soyprotein isolates by ring opening polymerization (Li et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Grafting soyprotein isolates with various methacrylates for thermoplastic applications

Shi

Reddy

Shen

et al. 2014

Industrial Crops and Products

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Mechanism of microwave-accelerated soy protein isolate–saccharide graft reactions

Cited by 61 publications

References 30 publications

Microwave‐assisted degradation of chitosan with hydrogen peroxide treatment using Box‐Behnken design for enhanced antibacterial activity

Microwave‐assisted degradation of chitosan with hydrogen peroxide treatment using Box‐Behnken design for enhanced antibacterial activity

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

Grafting soyprotein isolates with various methacrylates for thermoplastic applications

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